關於 last evening 中文 ，我們在網路上蒐集到這些相關的討論、資訊與評價

良好教育係一個城市長遠健康發展嘅核心，文化同價值觀係要通過教育去建立起嚟。

薯片叔叔共創社正在尋求可達至教育目的及能應對學習挑戰的創新方案。如果你有好嘅idea，不妨喺7月15日前，參加「重塑教育挑戰」呢個活動，為香港未來出一分力！

網站連結：https://www.esperanza.life/…/%e9%87%8d%e5%a1%91%e6%95%99%e…/

「It takes a village to raise a child. 教育實在是一個非常重要的議題，不可能把責任全推到學校或決策官員。」薯片叔叔昨晚在中文大學MBA校友會聚會，談及我們每個人都可以成為解決方案的一部分。

如果您正在重塑21世紀教育，請於7月15日前參加「重塑教育挑戰」，令更多人知道和協助您的工作！
https://bit.ly/EZREC

如果您有興趣了解、支持或參與香港教育創新者的工作，請報名參與7月27日的Pitch & Learn Day。
https://ezpl.eventbrite.hk

“It takes a village to raise a child. Education is too important an issue to be left to schools or the policy makers. Each and every one of us can be part of the solution to the challenge,” said John at the gathering with the CUHK MBA Alumni Association last evening.

If you are reinventing 21st century learning, join the “Reimagine Education Challenge” by 15 July to let more people know about and support your work.
https://bit.ly/EZREC

If you would like to understand, support or get involved in the work of educational innovators in Hong Kong, please sign up the Pitch and Learn Day on 27 July.
https://ezpl.eventbrite.hk

#ReimagineEducation
#Pitch&Learn
#CUMBAAlumni

[Paris pastry news / 巴黎甜點新聞］ Patrick Roger 2019 Easter collection / 巧克力大師Patrick Roger 2019年復活節系列創作（中文請按「繼續閱讀」）

I was really happy to have got invited last evening for discovering the MOF Chocolatier Patrick Roger's creations for Easter this year. The chef chocolatier is a master in chocolate sculptures as well as in delicious chocolate making. He started his career in a local bakery Maurice Boulay. He worked as a pastry chef in his early days and gradually switched his interest to chocolate and has devoted himself since then. In year 1994, he won the "Grand Prix International de la chocolaterie" and in 2000 he was crowned as a MOF (Meilleur Ouvrier de France) chocolatier.

Having been admiring the chef's breathtaking work for years, it was the first time that I got to see him in person and talk to him, which was absolutely inpsiring. He's a real artist genuinely intrigued by the power of nature. His reflections on the connection between human beings and nature are transformed into artworks in different forms, be it abstract or not.

For this year's Easter collection, the chef chocolatier has presented a series of creations inspired by this wonderful time of the year. Easter eggs, marzipan animals, chocolate scupltures that come in different sizes and shapes with a dash of humor, such as tinned sardines, hedgehogs, and chickens filled with mini chocolate fish.

I've taken lots of pictures as usual, but this time I'm going to present them in a short video since I'm learning multimedia editings. Please leave your comment below and let me know if you like it or you still prefer photos!

昨天受邀參加巧克力大師Patrick Roger的復活節創作發表，大師也很親切地與我聊了一會，分享了自己的創作理念，並表達對目前人與自然之間的關係惡化感到憂慮。

Patrick Roger是一位真正的藝術家，他原本是學甜點出身，後來在工作中逐漸發現自己對巧克力的熱愛，開始轉向專注於巧克力領域。他在1994年獲得國際巧克力大賽（Coup du monde de chocolat）桂冠、2000年更獲得法國最佳工藝職人-巧克力師（MOF, Meilleur Ouvrier de France）的榮銜。除了美味的巧克力外，他更以巧克力雕塑家之姿聞名全球。在他巴黎的店裡總是可以看到雷霆萬鈞、令人震撼的巨型巧克力雕塑。

今年的復活節，Patrick Roger主廚推出了一系列的作品：巧克力復活節蛋、巧克力動物雕塑、杏仁膏動物、以及魚形榛果帕林內巧克力。除了有幽默的沙丁魚罐頭造型的巧克力外，最可愛的莫過於刺蝟（les horissons）巧克力雕塑了。

我照了不少照片，但因為正在研究各種影片編輯方法，這次先做成影片和大家分享。也要請大家留言告訴我是否喜歡這樣的影音方式，還是仍然偏愛靜態的照片😊

#yingspastryguide #paris #chocolat #chocolatier #patrickroger #paques2019 #復活節 #巧克力 #巴黎

[Paris pastry news / 巴黎甜點新聞］ Patrick Roger 2019 Easter collection / 巧克力大師Patrick Roger 2019年復活節系列創作（中文請按「繼續閱讀」）

I was really happy to have got invited last evening for discovering the MOF Chocolatier Patrick Roger's creations for Easter this year. The chef chocolatier is a master in chocolate sculptures as well as in delicious chocolate making. He started his career in a local bakery Maurice Boulay. He worked as a pastry chef in his early days and gradually switched his interest to chocolate and has devoted himself since then. In year 1994, he won the "Grand Prix International de la chocolaterie" and in 2000 he was crowned as a MOF (Meilleur Ouvrier de France) chocolatier.

Having been admiring the chef's breathtaking work for years, it was the first time that I got to see him in person and talk to him, which was absolutely inpsiring. He's a real artist genuinely intrigued by the power of nature. His reflections on the connection between human beings and nature are transformed into artworks in different forms, be it abstract or not.

For this year's Easter collection, the chef chocolatier has presented a series of creations inspired by this wonderful time of the year. Easter eggs, marzipan animals, chocolate scupltures that come in different sizes and shapes with a dash of humor, such as tinned sardines, hedgehogs, and chickens filled with mini chocolate fish.

I've taken lots of pictures as usual, but this time I'm going to present them in a short video since I'm learning multimedia editings. Please leave your comment below and let me know if you like it or you still prefer photos!

昨天受邀參加巧克力大師Patrick Roger的復活節創作發表，大師也很親切地與我聊了一會，分享了自己的創作理念，並表達對目前人與自然之間的關係惡化感到憂慮。

Patrick Roger是一位真正的藝術家，他原本是學甜點出身，後來在工作中逐漸發現自己對巧克力的熱愛，開始轉向專注於巧克力領域。他在1994年獲得國際巧克力大賽（Coup du monde de chocolat）桂冠、2000年更獲得法國最佳工藝職人-巧克力師（MOF, Meilleur Ouvrier de France）的榮銜。除了美味的巧克力外，他更以巧克力雕塑家之姿聞名全球。在他巴黎的店裡總是可以看到雷霆萬鈞、令人震撼的巨型巧克力雕塑。

今年的復活節，Patrick Roger主廚推出了一系列的作品：巧克力復活節蛋、巧克力動物雕塑、杏仁膏動物、以及魚形榛果帕林內巧克力。除了有幽默的沙丁魚罐頭造型的巧克力外，最可愛的莫過於刺蝟（les horissons）巧克力雕塑了。

我照了不少照片，但因為正在研究各種影片編輯方法，這次先做成影片和大家分享。也要請大家留言告訴我是否喜歡這樣的影音方式，還是仍然偏愛靜態的照片😊

#yingspastryguide #paris #chocolat #chocolatier #patrickroger #paques2019 #復活節 #巧克力 #巴黎

春節快樂!
大家好!
今天我跟同學們跳”掀起你的蓋頭來”! 非常好玩的晚上!
感謝台灣學生學會的各位邀請我們表演。
希望你們會喜歡我們的表演！
- - -
IG: @_ariannachuucc
FB: https://www.facebook.com/AriannaChuc/
支援我的頻道: https://ko-fi.com/shiailian

Happy Chinese New Year!
Hello Everyone!
Today my classmates and I got to dance "Lift your Veil" one last time! It was a really fun evening.
Thank you to the Taiwanese student association for inviting us to perform!
I hope you all enjoy our performance!

贈衛八處士 To My Retired Friend Wei 五言古詩

中文原文﹕
人生不相見，動如參與商，
今夕復何夕？共此燈燭光。
少壯能幾時？鬢髮各已蒼。
訪舊半為鬼，驚呼熱中腸。
焉知二十載，重上君子堂。
昔別君未婚，兒女忽成行；
怡然敬父執，問我來何方。
問答乃未已，兒女羅酒漿。
夜雨剪春韭，新炊間黃粱。
主稱會面難，一舉累十觴；
十觴亦不醉，感子故意長。
明日隔山岳，世事兩茫茫。

英文翻譯 _ English Translation﹕ By Betty Tseng
We have been unable to reunite for so long,
We have been like morning and evening stars that never meet in the sky.
What a night this has been?
For us to share this candlelight.
For how long does youth last?
Your hair has greyed and so has mine.
Of the old acquaintances I called upon, half of them have ghosts become,
Aghast and gut-wrenched I cried.
All of a sudden twenty years have gone by
Before I could again call on where you reside.
You were not engaged when we went our separate ways,
You are now married with children after all this time.
They courteously greet their father's friend,
And my journey enquire.
Before I could their curiosity satisfy,
You have you son bringing out the wine.
We nibble on spring chives just gathered in the evening rain,
In a fresh meal that rough grains contain, abundant is pure joy as old friends reunite.
You marvel at how unexpected such a reunion is,
In one go you gulp down more than a pint.
Pints after, high in spirit you are yet sober still,
And I am grateful for your friendship so genuine.
Tomorrow shall find us separated by mountains again,
What the future holds is vague and undefined.